This Gluten Free Bundt Cake is a soft vanilla eggless cake that is loaded with rainbow sprinkles! It's topped with a delicious chocolate glaze and even more sprinkles! Not only is this recipe gluten free and eggless, but it's nut free and can easily be a vegan bundt cake as well!
Preheat the oven to 350 degrees Fahrenheit and generously grease a bundt pan. Set aside.
In a large bowl of an electric mixer using the paddle attachment, beat together the butter or vegan baking sticks and the granulated sugar until light and fluffy. About 2-3 minutes.
In a small bowl, using a spoon, mix together the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Set aside.
Beat in the cornstarch water mixture, 2 tablespoons of vegetable oil and vanilla until combined.
In a large bowl, whisk together the gluten free flour, baking powder and salt.
With the mixer on low speed, slowly beat in the dry ingredients until combined.
With the mixer still on low speed, slowly beat in the milk of choice until smooth. Do not over mix.
Gently using a spatula, stir in the 1 cup or rainbow sprinkles until fully combined.
With an ice cream scoop, scoop the batter evenly all around in the bundt pan and smooth the top with a butter knife.
Bake the cake in the center rack at 350 degrees Fahrenheit for 25 minutes. After 25 minutes, keep the cake in the oven, lower the temperature to 325 degrees Fahrenheit and bake for an additional 25 min. After that, place a piece of aluminum foil over the top of the bundt pan and bake for an additional 5-10 min. I bake it for an additional 7 minutes.
Let the cake cool almost completely in the bundt pan before trying to remove. When ready, flip the cake upside down on a cake plate or stand. I gently tap the cooled pan and the cake comes right out. If it gets stuck, gently use a small spatula to loosen the sides.
For the chocolate glaze
In a microwave safe bowl, heat the chocolate chips and butter or vegan baking stick in 20 second increments, stirring after each time until fully melted.
Once melted, whisk in the water and corn syrup until smooth and combined.
Immediately pour the glaze over the top of the cake and let it drip down the sides.
Add more sprinkles to the wet glaze so they stick.
Video
Notes
Storing- Store extra cake slices wrapped in foil and in a zip top bag in the fridge for up to one day. If not eating all the next day, freeze the slices for up to 30 days. When ready to eat, thaw them in the fridge the night before or leave them out at room temperature for 2 hours until soft. Warm each slice in the microwave for 10 seconds.